Delicious Red Borscht with Chicken, Carrots, and Beets

Name: Delicious Red Borscht with Chicken, Carrots, and Beets
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 servings
Ingredients: 500 g Chicken

Light, healthy, and aromatic! Borscht with chicken, carrots, and beets is a tasty, vibrant red soup loved by everyone who enjoys a balanced diet. Light yet filling, it’s quick to cook with little effort - perfect for both adults and children!

4.5

(19)

Updated : 21 August, 2025

Easy

About 30 min.

Ingredients

500 grams

Chicken

300 grams

Young cabbage

6

Potato

1

Onion

1

Carrot

1

Beetroot

1 tablespoon

Tomato paste

2

Garlic

3 tablespoon

Vegetable oil

to taste

Salt

to taste

Greens

2.3 liter

Water

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

You can use a whole chicken or its parts. I used a frozen soup set. For cabbage, use any type; I had young white cabbage. The amount of vegetables is approximate - adjust to taste.

Step 2

Place the chicken in a pot, cover with cold water, and put on the stove. When it begins to boil, foam will appear - skim it off with a spoon. Reduce the heat to medium-low, cover partially, and simmer for 30-40 minutes.

Step 3

Meanwhile, prepare the vegetables: peel and wash potatoes, carrots, onion, and beets.

Step 4

Cut potatoes into small cubes or thick sticks, as you prefer. Dice the onion. Grate or finely chop carrots and beets.

Step 5

Heat 1–2 tablespoons of refined vegetable oil in a skillet. Add carrots, onion, and beets. Stir-fry for about 5 minutes.

Step 6

Rinse the cabbage, remove damaged outer leaves, and slice thinly into shreds.

Step 7

Add tomato paste to the skillet. You may substitute with tomato sauce or ketchup. For balanced flavor, stir in ¼ teaspoon sugar and about ¾ teaspoon of 6% vinegar.

Step 8

Mix well and simmer on low for 5-7 minutes. Add a few spoonfuls of chicken broth from the pot to prevent burning.

Step 9

Rinse and dry fresh herbs. Peel garlic. Chop garlic and herbs finely.

Step 10

Remove chicken from the pot. Add potatoes to the broth. Increase heat until boiling, then lower to medium and cook until potatoes are tender (10-20 minutes).

Step 11

Add cabbage to the pot. Simmer for about 5 minutes.

Step 12

Add the sautéed vegetables to the borscht, season with salt to taste. Increase heat to high and let it boil for a couple of minutes.

Step 13

Add herbs and garlic to the pot. Turn off the heat, cover, and let the borscht infuse for a few minutes.

Step 14

Serve hot. Offer freshly ground black pepper at the table.